Ian M.
New member
I'm not real sure just where these should be posted so I'll put 'em here and maybe someone else will move them wherever.......
A friend of Fallon's gave us a bunch of her frozen rhubarb from last year to make room in her freezer for her upcoming crop this year and this is some of what we did with it:
Rhubarb Rolls
Sugar
1 1/2 cups water
3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 cup milk
melted butter
3 cups rhubarb, diced
Combine 1 1/2 cups sugar and water and cook for 5 minutes. Pour syrup into a 9 X 13 inch baking pan. Sift flour with baking powder, salt and 1/2 cup sugar, cut in shortening. Add milk, stir until blended. Roll dough into a square 1/8 inch thick on floured surface. Brush dough with melted butter and spread rhubarb over dough. Roll as for a jelly roll. Cut roll into slices, place slices in syrup and bake at 400 degrees F for 40 minutes. This will yield 10 to 12 servings.
Rhubarb Cream Pie
1 9-inch Allready Pie Crust
1/8 tsp. salt
1 1/4 cups sugar
2 tbls. flour
3 eggs, separated
1/2 cup milk
2 cups diced rhubarb
6 tbls. sugar
Mix salt, 1 1/4 cups sugar and flour. Beat egg yolks, add milk and flour mixture. Place rhubarb in unbaked crust and pour egg yolk mixture over rhubarb. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 40 minutes or until filling is firm. Cool. Beat egg whites until frothy, gradually add 6 tbls. sugar and beat until stiff peaks form. Pile lightly on pie. Seal edges carefully. Bake at 350 degrees F for 10 miunutes or until light brown. This is really delicious.
A friend of Fallon's gave us a bunch of her frozen rhubarb from last year to make room in her freezer for her upcoming crop this year and this is some of what we did with it:
Rhubarb Rolls
Sugar
1 1/2 cups water
3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 cup milk
melted butter
3 cups rhubarb, diced
Combine 1 1/2 cups sugar and water and cook for 5 minutes. Pour syrup into a 9 X 13 inch baking pan. Sift flour with baking powder, salt and 1/2 cup sugar, cut in shortening. Add milk, stir until blended. Roll dough into a square 1/8 inch thick on floured surface. Brush dough with melted butter and spread rhubarb over dough. Roll as for a jelly roll. Cut roll into slices, place slices in syrup and bake at 400 degrees F for 40 minutes. This will yield 10 to 12 servings.
Rhubarb Cream Pie
1 9-inch Allready Pie Crust
1/8 tsp. salt
1 1/4 cups sugar
2 tbls. flour
3 eggs, separated
1/2 cup milk
2 cups diced rhubarb
6 tbls. sugar
Mix salt, 1 1/4 cups sugar and flour. Beat egg yolks, add milk and flour mixture. Place rhubarb in unbaked crust and pour egg yolk mixture over rhubarb. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 40 minutes or until filling is firm. Cool. Beat egg whites until frothy, gradually add 6 tbls. sugar and beat until stiff peaks form. Pile lightly on pie. Seal edges carefully. Bake at 350 degrees F for 10 miunutes or until light brown. This is really delicious.
